This is the kind of plate that makes you feel like you actually have your life together on a weekday morning — or honestly, any time of day. Skirt steak gets rubbed down with cumin and smoked paprika, then seared hard in a cast iron skillet until a deep, crackling crust forms, while the inside stays juicy and tender. The real star is the salsa verde, made from scratch by simmering tomatillos, jalapeños, and garlic until they're completely soft, then blending them with fresh cilantro, onion, and lime juice into a bright, tangy sauce that ties everything together. Sautéed bell peppers and onion pick up all those charred, savory drippings left in the pan, and ghee-fried eggs round out the plate with rich, golden yolks. Every single ingredient here is naturally free from grains and oats — no hidden fillers, no questionable sauces from a jar, just whole foods cooked simply and well. It's a genuinely satisfying, protein-packed meal that doesn't feel like it's missing anything, which is exactly what you want when you're cooking clean.
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Place the tomatillos, jalapeños, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos turn from bright green to a dull, olive-green color and are completely tender when pierced with a fork.
Drain the tomatillos, jalapeños, and garlic, discarding the cooking water. Peel the garlic cloves. Transfer everything to a blender along with the chopped onion, cilantro, lime juice, and 1/2 tsp salt. Blend on high for 20–30 seconds until smooth but with a little texture remaining. Taste and adjust salt. Set aside.
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